Sweet Potato Panna Cotta With Cranberry Sauce

Another delicious creation from my favorite (and only) mom-n-law. Debbie has once again treated us with this fabulous fall treat- Sweet potato panna cotta. Think of it as a cross between pumpkin (or sweet potato) pie and flan- but maybe better...
(Serve with homemade cranberry sauce (see recipe below))

To make this recipe you will need:

• one med/large baked sweet potato
• 1 1/2 whole milk (she used full fat coconut)
• 1 1/2 heavy cream 
• 1/2 cup coconut palm sugar
• 1/2 organic sugar (Florida Crystals are great) 
• 3/4 cinnamon
• 1/4 nutmeg
• pinch of clove
• 5 teaspoon gelatin (or two packets) 

Mash the sweet potato out of it's skin and add to blender. Add the next 7 ingredients and puree until smooth. Use a rubber spatula to scrape ingredients into a saucepan. Sprinkle gelatin on top and let soften for ten minutes. Bring to a simmer. Continue simmering for an additional ten minutes. Pour into 4 - 6 oz ramekins and place in refrigerator for at least two hours to set.  

Set ramekins in warm water (halfway up ramekin) to un-mold. 

Put cranberry sauce on plate and place panna cotta (face down out of ramekin) in center of plate. Top with a dollop of whipped cream and serve. 

Yummy!!

Cranberry Sauce: 

• 2 cups water
• 1 cup cranberries
• 1/2 cup honey

Place all ingredients in a saucepan and simmer until the cranberries start to "pop". Let cool slightly and blend with an immersion blender until smooth.  Serve chilled or hot.